Here is where my disappointment lies...The bleu cheese just didn't melt and I don't know why. It was some Bleu Cheese made by Athnos maybe the Greek version of Bleu Cheese isn't all that good but that's what I get for sending my son over to the cheese department and telling him to get me it...

Well after the disappointment with the first one I had to try one of the american cheese ones....And wow this knocked my socks off, When I squeezed it to get the cheese for this picture juice just squirted out all over me....This was the best jucy lucy I've made and the press made my life so easy....Here is the MONEY SHOT

Well after the disappointment with the first one I had to try one of the american cheese ones....And wow this knocked my socks off, When I squeezed it to get the cheese for this picture juice just squirted out all over me....This was the best jucy lucy I've made and the press made my life so easy....Here is the MONEY SHOT

Well after the disappointment with the first one I had to try one of the american cheese ones....And wow this knocked my socks off, When I squeezed it to get the cheese for this picture juice just squirted out all over me....This was the best jucy lucy I've made and the press made my life so easy....Here is the MONEY SHOT

The mothership has a stuffed burger press in the 2013 catalogue so I have been waiting to see if it shows up in the stores soon. I have been wanting a Juicy Lucy for a while now and your pictures don't help this. Several questions if I may: I don't know if BB&B has more than one burger press, but what brand/name was yours?

Also I was looking at your fire and I noticed it looked like there were some areas where you didn't have lit coals. This made me want to ask a question. I cook many things at 550-600 degrees, so I consider 350 to 400 to be a "low" temperature cook, and I struggle a bit with them. With the great insulation from the ceramic walls of the Egg it doesn't take a whole lot of lit coals to hit 400. So you end up with areas with lit coals and others with unlit. I know you use WGWW and with the big pieces of lump you really can't redistribute the lit coals to help even things out. So I am wondering how you deal with a 400 degree direct cook when you need to use most of your grill?

When I light my coals I put 3 of those rutland fire starters right smack dab in the center of the fire, however, if I have to use more real estate I would just let the fire get bigger but can still maintain a temp of 400 by really choking down those vents....

The only things I cook at like 550 or higher are pizzas and steak...

Just as a side note this lump I used is the off brand of BGE that my ACE sells. Made by the same company that sells BGE but about 10 bucks cheaper a bag It's called Grill Mark....Good stuff

Some blue cheeses don't melt well inside burgers, so what you can do is stir the cheese into some melted butter in a saucepan over low heat. Stir until the consistency's smooth, chill the mixture until firm, and then cut into pieces for the burgers. I've done this before and it works pretty well.

Great looking burgers, Eddie. And you're right about the Greek version of blue cheese too - it's more like feta so it doesn't melt as well. Maytag blue, gorgonzola, roquefort, and Danish blue cheeses melt fairly well, though.

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.